Grandma Arave's Easy and Delicious Vanilla Pie Filling will change your pies (and life) forever! This recipe is fool proof and beyond delicious! Jump to Recipe Print Recipe
Grandma Arave's Easy and Delicious Vanilla Pie Filling
Everyone should have a Grandma Arave in their life. She is one of the best people I know. She loves and serves with all that she is, she teaches through words and more importantly through actions. Grandma isn't only a kind person...the woman can cook! She has mastered the art of pie-making! Grandma Arave's Easy and Delicious Vanilla Pie Filling will take your pies to the next level! You'll be shocked at how easy it is to make a pie filling from scratch!
Step-by-Step for the best Vanilla Pie Filling
- In a saucepan combine sugar, flour, cornstarch, and salt together with a whisk. This is to "sift" your dry ingredients.
- Next, you'll add the milk and water. Cook and stir over medium heat with a wire whisk or rubber scraper until the mixture boils and thickens. You'll want to stir continuously to avoid scorching. Remove saucepan from heat.
- In a separate bowl, add one cup of your liquid mixture to beaten egg yolks and whisk until combined. Do this step before you start cooking the milk mixture.
- Add egg mixture to saucepan and again whisk quickly. Put back on heat and cook 2 minutes longer. Remove from heat.
- **You don't have to do this, but I HIGHLY recommend it- strain your pudding through a sieve or fine mesh strainer to weed out any egg chunks.
- Next you'll add butter and vanilla.
- Cool to room temperature.
- If using in a pie, pour into baked pastry shell.
- Top with homemade whipped cream and chill.
- Strain your pudding through a fine-mesh strainer to weed out any egg chunks.
- Cover pudding with a lid or plastic wrap directly on the top of the pudding to avoid a thick layer of pudding on the top.
- This is delicious with bananas or coconut for the best cream pie. It's also amazing in our Pudding Supreme.
- Pi Day
- Pudding Supreme Dessert
- The BEST Cinnamon Rolls
- Grandma's Lemon Bars
- Grandma Kathy's Shortbread Cookies
Grandma Arave's Vanilla Cream Pie Filling
Equipment
- Fine Mesh Strainer
- Whisk
Ingredients
- 1 cup Sugar granulated
- ½ teaspoon Salt
- 3 Tablespoons Flour All-Purpose
- 3 ½ Tablespoons Cornstarch
- ½ cup Water
- 3 ½ cups Milk
- 4 Egg Yolks whisked
- 2 Tablespoons Butter salted
- 1 teaspoon Vanilla Extract
Instructions
- In a saucepan, combine sugar, flour, salt and together with a whisk.
- Next, add the milk and water.
- Cook over medium heat and stir with a wire whisk or rubber scrapper until mixture boils and thickens. You'll want to stir continuously to avoid scorching.
- Add egg mixture to saucepan and again whisk quickly.
- Put back on heat and cook 2 minutes longer.
- Remove from heat, add butter and vanilla.
- **You don't have to do this, but I recommend it- strain your pudding through a fine mesh strainer to weed out any egg chunks.
- Cool to room temperature.
- I cover mine with a lid or plastic wrap sitting directly on the pudding to avoid a layer of crusty pudding on the top.
- If using in a pie, pour into baked pastry shell. Top with Whipped Cream!
Notes
1 cup sugar
1/3 cup flour (or 3 tbsp. cornstarch)
1/4 tsp. salt
3 cups milk
3 egg yolks, beaten
2 Tbsp. butter
1 tsp. vanillaIn a saucepan combine sugar, flour, & salt together with a whisk (I do this to "sift" it). Next you'll add the milk. Cook and stir over medium heat with a wire whisk until mixture boils and thickens. Cook 2 minutes longer. Remove saucepan from heat. In a separate bowl, add one cup of mixture to beaten egg yolks and whisk quickly to avoid eggs cooking (this has obviously happened to me and I assure you, it isn't pretty!) Add egg mixture to saucepan and again whisk quickly. Put back on heat and cook 2 minutes longer. Remove from heat, add butter and vanilla. Cool to room temperature. I whisk mine every 10 minutes or so to avoid a layer on the top. If using in a pie, pour into baked pastry shell. Top with homemade whipped cream and chill.
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